Saturday, November 7, 2009

Have you seen Rose Levy Beranbaum's new book, Rose's Heavenly Cakes ? It is, like the name implies, heavenly! Just lovely. I picked it up at the library to preview and will be buying it today at one of my favorite independent bookstores, Book Soup!

I'm making 30 Bundts in 30 days! November 15th is National Bundt Day and I hope you join me in making a wonderful yummy Bundt cake (or get someone else to make one and you just eat a Bundt...that counts too! :)

At first, I looked at the ingredient list and didn't see any sticks of butter. Then I saw the 1 1/2 cups of heavy cream...a precursor to butter! :) The resulting cake is light and perfect with a cup of coffee or tea.

They have been going to:a. The library (cut into thin slices – each Bundt probably has about 30 slices when the directions say it serves 10)b. Neighboring librariesc. My friends and familyd. My roommate's workplace

And, don't worry...I'll be bringing in plates of fruit and vegetables to work after this month! ;)

Another thing I like about Rose's book is that it gives measures 10 different ways. Okay, maybe that's a bit of an exaggeration, but it does give you volume and weight measurements. Very handy indeed.

My shout out today consists of actual SHOUTING. Well, laughing out loud. Michelle of Je Mange la Ville made a lovely Sour Cream Pumpkin Bundt Cake with Streusel (it is stunning!) and wrote: While I am not delightfully crazy enough to make a bundt a day…Which means...I must be delightfully crazy.

Cathy of the Noble Pig also made a Leftover Halloween Candy Bundt! Such a great idea...and each year's Bundt will be different!

And Happy Birthday to Caroline! Fellow Los Angeles food blogger...have a great day!

We are closing in on National Bundt Day (November 15th.) Come back tomorrow for another Bundt. Tomorrow is another Bundt (that I need to get making right now!!) and a parade of Bundts past!

Adapted from Rose's Heavenly Cakes. She has more detailed instructions in the book and the story behind this cake.1. Whisk cream, starting on low and increasing to medium-high, until stiff peaks are formed. Note: Don't chill the beaters or pan like you would with a traditional whipped cream. Use cold cream, but not cold equipment too.2. In medium bowl, whisk the eggs and vanilla just until lightly combined.3. Add egg mixture into the whipped cream. Mixture will thicken to mayonnaise consistency. Gradually beat in the sugar (30 seconds).4. Fold in 1/2 flour mixture into batter until most disappears. Fold in remaining mixture. Pour into 10-cup Bundt pan that has been coated with baking spray with flour.5. Bake for 25-35 minute in a preheated 375 degree oven (lower 1/3 of the oven) until toothpick comes out clean.6. Cool for 10 minutes and then depan.

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comments:

I've always wanted to make whipped cream cake because it has no butter, but wasn't sure if it would work with no butter even though whipped cream has a lot of fat on its own. How was the crumb? Was it tender or do you miss the butter?

Ah never made the whipped cream cake but.....I do love your pan. I have admired that pan for a long time. Good info re: fat between you and Steph. thanks for answering that question. You are amazing!AmyRuth

Aw, shucks Mary! Thanks for the mention of my birthday. You're not only delightfully crazy ;) but sweet as well! And you're right on about baking w/whipping cream, I baked the one from Sky High & it was so good. Next time will bake it bundt-style.

This one is going on the top of the "Bundts to Try" list, which will not be final until the 30 days is up! I baked a bundt on Thursday and one on Saturday, and I'm wiped out. Don't know HOW you are doing 30 in a row!!!

I just put this cake in the oven. I can't wait. (Well, I actually didn't wait, and the batter was delicious!) My only issue is... I don't usually make recipes that contain absolutely no chocolate. Do you have any suggestions for a nice dark chocolate sauce to go with it?